Roasted Carrots

I just wanted to share this recipe I discovered tonight .
Really easy, really simple, and really yummy. You'll never go back to boiled carrots again!

30 min | 10 min prep

SERVES 4

• 12 carrots
• 3 tablespoons olive oil
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon fresh ground black pepper
• 2 tablespoons minced fresh dill or parsley

1. Preheat the oven to 400 degrees F.
2. If the carrots are thick, cut them in half lengthwise; if not, leave whole.
3. Slice the carrots diagonally in 1 1/2-inch-thick slices.
4. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper.
5. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
6. Toss the carrots with minced dill or parsley, season to taste, and serve.

I didn't have kosher salt tonight when I made these, so I just sprinkled them with some garlic salt. Being the dill lover that I am (NOT!) I sprinkled them with parsley flakes before serving. They were DELICIOUS!!! This is coming from a person who would only eat raw carrots as a kid. :)

Recipezaar.com Recipe # 65427